Meat & Wine Co reveals look of Adelaide steakhouse on Currie St
An African-inspired interior will greet diners when steakhouse The Meat & Wine Co opens its first Adelaide restaurant early next year. SEE THE FIRST IMAGES
Lifestyle
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An African-inspired design centred around four “boma” will greet diners when steakhouse The Meat & Wine Co opens its first Adelaide restaurant early next year.
The restaurant’s opening has been slightly delayed due to the COVID-19 crisis, but work is underway to transform the ground floor of heritage-listed Elder House on Currie Street, where the restaurant will open in the new year.
Dishes such as the boerewors sausage, cooking techniques and the dining space reflect founder Bradley Michael’s South African heritage.
Designed by Sydney-based Callie van der Merwe, from Design Partnership, the Adelaide restaurant will feature four circular areas enclosed by woven and knotted ropes and serving as semi-private dining rooms.
“These are based conceptually on the idea of an African ‘boma’ - a safe place for people or livestock traditionally constructed in woven twigs or branches,” Mr van der Merwe said.
“As the store has a very limited shopfront, with most of the store removed from natural daylight, we made the conscious decision to turn this into an advantage by curating spaces that will transport the patrons to a rich tapestry of African-inspired interior architecture.
“There is a concept widely known as the spirit of ubuntu, i.e. giving and sharing, and this is something that we try very hard to capture in each store.”
The Meat & Wine Co operates eight restaurants across Melbourne, Sydney and Perth.
Its first Adelaide venue forms part of a multi-million-dollar transformation of heritage-listed Elder House, which will include a retail and hospitality arcade linking the building’s Currie St entrance with the Anster St laneway at its rear.
The large 630sq m restaurant will accommodate up to 195 diners at any one time.
The Meat & Wine Co brand manager Troy Mattingly said while COVID-19 had delayed the restaurant’s opening, Adelaide had been on the chain’s radar for some time.
“We have been looking at site options to enter another market for a while, and with the success of our current eight locations in three states across Australia, we set our sights on Adelaide for its reputation of great dining venues, which we believe we can rival,” he said.
“We believe there is a large opportunity for a new premium steakhouse to enter the Adelaide market.
“We offer premium world-class produce, and products, which include our very own exclusive line of beef called the Monte Beef.
“In addition, we recently introduced a bold and innovative dry-age program that will raise our steak product to the next level, thus offering our guests both dry-aged or wet-aged steak.”
Elder House’s history dates back to the 1930s, and it was the long-standing headquarters of agribusiness Elders before the company’s relocation to 80 Grenfell Street in 2015.
